Frank & Potato Bake

Creamy total goodness at it's best

So your busy, or your working and come home, realize you haven't taking anything out to defrost... now what?  Don't panic!  Do you have hotdogs in the freezer or fridge?  Do you have potatoes? 
Cool, do I have an amazing just down home goodness recipe for you!!

The entire dish takes about 1 hour from start of prep to finish, and it's just absolutely CREAMY GOODNESS!!!
This recipe was given to me from one of my favorite German patient's... so I'm assuming it has German descent!!  She taught me how to say hello, thank you and your welcome (and a couple of swear words :-) ) in German.  She also shared with me quite a few of authentic German recipes...

I've changed things up over the yrs, but the credit goes to Gretchen, whom I love, love, love!!!

Here we go!!


Frank & Potato Bake

6 Hotdogs (I used all beef Hebrew's National, I've made them with turkey and Kielbasa as well)
6-7 medium potatoes sliced
4 Tbls fresh chopped parsley
1 medium onion diced
3 Tbls butter
3 Tbls flour *see gluten free alternative*
2 c milk
2 c shredded cheese *divided; 1-1/2 c & reserve 1/2 c for topping)
4 Tbls mustard (I used whole grain)
1 tsp salt
*fresh cracked pepper*

Preheat oven to 350F.

Peel your potatoes and using your microwave, nuke them for 1-2 minutes till slightly softened.  Take out an set aside. As potatoes are cooling, chop and start cooking the rest of your ingredients!
When cool enough to handle, slice and place potatoes in a large pre-sprayed casserole dish. Sprinkle the ground pepper. Set aside

Chop your hotdogs, set aside.

Chop your parsley, set aside.  Start your cream sauce or Bechamel.  In a saucepan add your butter and let the butter melt.  Add your diced onions and start to saute.  Once onions have started to soften add your flour.  Let the flour and butter mixture cook for about 1 minute. Pour in the milk.  Using your whisk, whisk the mixture constantly till the mixture starts to thicken.  Once the mixture has thickened, turn off heat, and add your shredded cheese.

Stir in the cheese till completely incorporated.  Add the mustard, stir, finally add in the salt and your fresh chopped parsley.
Now incorporate your chopped hotdogs, mix well and pour over the potatoes.

Bake for about for 35 -45 minutes till lightly golden.  Pull out of oven and add the reserved shredded cheese.  Let sit for a few a minute or so till cheese has melted.

I know... just decadent

Serve with your favorite side.

Goodness at it's best... can we say COMFORT FOOD!!!


**GLUTEN FREE OPTIONS**
1) Rice flour; treat just like regular flour, no other special instructions, no change in taste (kills me to tell you this; but it's found the cheapest at Walmart)

2) Guar Gum; This is a smidgen different, and you will need to make the "cream/bechamel" sauce differently!  You will use about 1 tsp. or so of guar gum. 
Melt your butter/onion as instructed, then add your cold milk.  Turn off heat and sprinkle in guar gum using a whisk.  Make sure all your guar gum has been incorporated.  Turn heat back on.  Whisking with a whisk, you will see when the mixture is starting to thicken.  Turn off heat.  Continue with the rest of the ingredients and instructions!

Enjoy!
Dishin with Didi